>From the Cook's Recipes website...
~~~~~
Ultimate Fudgy Drizzled Brownies
Brownie Ingredients:
1/2 cup butter or margarine
2 ounces unsweetened baking chocolate
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Drizzle Ingredients:
1/4 cup semi-sweet real chocolate chips
1/2 teaspoon vegetable shortening
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.
Melt butter and chocolate in 2-quart saucepan over low heat, stirring
occasionally, until smooth (4 to 7 minutes). Remove from heat.
Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each
addition. Add flour, baking powder and salt; mix just until all ingredients are
moistened and brownie mixture is smooth.
Spread brownie mixture into prepared baking pan. Bake for 25 to 33 minutes or
until brownies just begin to pull away from sides of pan. (DO NOT OVER-BAKE.)
Cool completely.
Place chocolate chips and shortening in small microwave-safe bowl. Microwave on
MEDIUM (50%) power 1 minute. Stir; continue microwaving, stirring occasionally,
until chocolate is melted and smooth (1 to 2 minutes). Drizzle chocolate over
cooled brownies.
Makes 25 brownies
Tips:
To substitute unsweetened cocoa for unsweetened baking chocolate, use 3
tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of
unsweetened baking chocolate.
Reduce baking temperature by 25°F if using dark or nonstick baking pan.
To prepare brownies in 13 x 9-inch baking pan, double all ingredients. Bake for
35 to 40 minutes or until brownies just begin to pull away from sides of pan.
For the tenderest brownies, stir brownie mixture until smooth; do not over-mix.
Variations:
Stir-ins: 1/2 cup of stir-ins (nuts, baking chips, toffee bits, etc.) may be
stirred into brownie mixture before baking.
Raspberry-Marbled: 1/4 cup seedless red raspberry jam may be swirled into
brownie mixture before baking. Dollop tablespoonfuls of jam onto brownie
mixture; swirl with knife.
Cappuccino Cream Cheese: Stir together 1/4 cup spreadable cream cheese and 2
teaspoons coffee flavoring syrup in small bowl. Spread half of brownie mixture
into pan. Dollop with cream cheese mixture. Spoon remaining brownie mixture
over cream cheese mixture; swirl brownie mixture and cream cheese mixture with
knife.
Espresso Flavored: Dissolve 1 tablespoon instant espresso powder in 2 teaspoons
hot water. Stir into brownie mixture before baking.
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Rhonda G in Missouri
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